PEACH Recipes

Homemade Peach Liqueur

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Servings: cups

Ingredients

2 cups vodka
4 large peaches, pit removed, flesh and skin roughly chopped
fresh thyme
6 to 8 inches lemon zest
1-1/2 cups cups sugar
1-1/2 cups cups water

Instructions

Divide vodka, peach, fresh thyme and lemon zest between 2 sealable glass quart jars. Seal and shake. Let mixture steep for 2-3 days at room temperature away from direct sunlight.
Sample before straining to see if the peach flavor is sufficient. If not, let steep for another day.
Strain fruit, then filter mixture through a coffee filter or through two layers of cheesecloth, pressing down to extract liquid.
Heat water and sugar in a pot on medium heat until it boils and forms a syrup, about 5 minutes. Let syrup cool.
Once the syrup is cool, combine it with the peach-zest infusion. Seal in bottle or jar, then shake to mix.
Let rest for a minimum of one day.
Store in the refrigerator for up to two months.

Notes

Recipe modified from Serious Eats.

https://www.puttingupwitherin.com/2017/08/12/homemade-peach-liqueur

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Peach Crisp (Individual)

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Calories: 306kcal

Ingredients

4 firm ripe Washington peaches
1/2 cup each quick rolled oats, sliced almonds and packed brown sugar
2 tbsp flour
1 tsp grated fresh ginger root
3 tbsp butter, melted
1 cup white wine
1 tbsp sugar

Instructions

Halve and pit peaches.
Combine oats, almonds, brown sugar, flour and ginger.
Drizzle melted butter over oat mixture; mix well with a fork.
Fill center of each peach half with equal amounts of oat mixture; mound filling slightly.
Arrange filled peaches in lightly buttered shallow baking dish that will hold peach halves in a single layer.
Mix wine and sugar. Pour wine around peach halves in baking dish.
Bake at 375ºF about 30 minutes or until peaches are tender. Serve two halves per serving and spoon pan juices over peaches.

Nutrition

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Laurie's Peach Ice Cream

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Servings: quarts

Ingredients

5-1/2 cups pureed Washington peaches
1/2 cup peach schnapps
2 cups heavy cream
1-1/2 cups Simple Syrup

Instructions

Combine all ingredients; mix thoroughly. Pour into 5-quart ice cream freezer and freeze according to manufacturer's directions.
Simple Syrup: Combine 1 cup each sugar and water. Bring to boil to dissolve sugar and cool.

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Peach Bellini

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Servings:

Calories: 101kcal

Ingredients

1 peeled, pitted, diced Washington peach (about 1/2 cup)
1/2 tsp emon juice
1/3 cup chilled sparkling wine
1 thin wedge fresh peach
Mint leaf

Instructions

Puree peach and lemon juice in blender until smooth.
Pour into champagne glass and top with sparkling wine.
Gently stir to combine mixture.
Garnish with wedge of fresh peach and mint leaf.

Nutrition

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Peaches and Cream Torte

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Servings:

Ingredients

1 package (9 oz.) yellow cake mix*
Creamy Filling
3 cups pitted and sliced Washington peaches
Glaze, optional
Whipped cream or topping, optional

Instructions

Prepare yellow cake batter according to package directions. Pour into greased 9-inch tart pan. Bake at 325°F 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan; invert onto rack and cool completely. Spread Creamy Filling on cooled cake. Arrange peach slices on filling. Spoon Glaze and pipe whipped cream along outer edge of torte, if desired.

Homemade Version:

Beat 2 egg yolks and 2 tablespoons sugar in medium bowl until lemon-colored. Beat 2 egg whites until soft peaks form; gradually add 3 tablespoons sugar and beat until stiff but not dry. Fold white mixture into yolk mixture. Combine 1/2 cup flour and 1/2 teaspoon baking powder and mix well; fold into egg mixture. Pour into greased 9-inch tart pan. Bake at 375°F 15 to 20 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan; invert onto rack and cool completely. Complete topping per directions above.

Creamy Filling:

Combine 1/4 cup sugar, 2 tablespoons corntarch and a dash of salt in medium saucepan. Stir in 3/4 cup milk. Cook and stir over medium-low heat until mixture comes to a boil and thickens. Stir small amount of hot mixture into 2 beaten eggs; mix well and slowly pour egg mixture into hot mixture. Cook and stir over low heat until mixture thickens. Remove from heat and stir in 2 teaspoons vanilla. Cool; cover surface with plastic wrap or waxed paper to prevent skin from forming on top. Makes 1 cup.

Glaze:

Heat 1/2 cup peach preserves until melted; strain to remove fruit. Makes 1/4 cup.

Notes

*One-half of 18.2 oz. packaged cake mix may be used. Follow package directions for mixing batter.

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Irresistible Peach Smoothies

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Servings:

Calories: 172kcal

Ingredients

2 cups peeled, pitted and diced fresh Washington peaches
1/2 cup lowfat milk
1 cup vanilla ice cream
1 tbsp fresh lemon juice

Instructions

Combine all ingredients in blender container and blend until smooth.

Notes

Tip: For a super cold smoothie, layer diced peaches in a single layer on a freezer-safe pan and freeze 1 hour or until completely frozen.

Nutrition

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Grilled Peaches with Whipped Cream

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Servings:

Ingredients

1 cup heavy cream
2 tbsp sugar
1/2 tsp vanilla extract
1 tsp bourbon
6 peaches halved (with pits removed)
olive oiil

Instructions

Whip the cream in an electric mixer, adding the sugar, vanilla, and bourbon as it starts to thicken. Continue whipping until soft peaks form, about 4 or 5 minutes. Refrigerate.
Heat a grill pan over medium-high heat. Brush a very light layer of olive oil on the cut side of each peach half. Put the peaches face down on the pan, then cover with a medium sauce pan turned upside-down to create a dome over the peaches. Our sauce pan covered about 4 peaches, so you can cook them in batches depending on how big your grill pan and sauce pan are.
Cook peaches for about 6 to 8 minutes, until there are distinct grill marks and the peaches feel warmed through and slightly softened. Remove from pan (they may stick a tiny bit), flip over, and top with a big dollop of whipped cream.

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Sauteed Peaches

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Servings:

Ingredients

2 cups peeled, pitted and sliced fresh Washington peaches
2 tbsp seeded and minced jalapeno pepper
2 tbsp butter
1 tbsp sugar
1 tsp ground cinnamon
1 pint vanilla ice cream

Instructions

Sauté peaches and jalapeño pepper in butter.
Add sugar and cinnamon; sauté 1 minute longer.
Top with a scoop of ice cream

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Seared Tuna with Peach and Onion Salsa

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Servings:

Calories: 335kcal

Ingredients

3-1/2 tsp grated lemon peel, divided
1/2 tsp dried crushed chilies
4 tuna tuna steaks (about 6 oz. each
2 tbsp olive oil
2 peeled, pitted and diced Washington peaches
1/2 cup diced sweet onion
2 tbsp chopped cilantro
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp ground pepper

Instructions

Mix 1 tablespoon lemon peel, salt and chilies.
Brush both sides of each tuna steak with olive oil and sprinkle with lemon peel mixture. Set aside for 30 minutes to one hour in refrigerator.
Combine peaches, onion, cilantro, lemon juice, 1/2 teaspoon lemon peel, salt and pepper; mix well. Cover and let stand until ready to serve.
Heat griddle or grill and cook tuna about 2 minutes on each side for rare steaks and about 3 minutes on each side for medium steaks. Serve tuna steaks with peach salsa.

Nutrition

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Fresh Peach Pie

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Servings:

Ingredients

5 cups peeled and sliced* Washington peaches
1/4 to 1/2 cup sugar
2 cups sweetened whipped cream
1/2 tsp vanilla
1 (8-inch) prepared pie shell**

Instructions

Combine peaches and sugar; stir gently to mix. Refrigerate until ready to serve. Fold vanilla into sweetened whipped cream. Immediately prior to serving, spoon sliced peaches into pie shell and spoon whipped cream over peaches.

Notes

*For best results, prepare peach mixture just prior to sitting down for dinner.

**Baked pie shell, graham cracker, chocolate cookie or sugar cookie crust may be used.

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White Peach and Rose Sorbet

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Servings:

Ingredients

4 cups white peaches, sliced
2 tbsp lemon juice
2 tbsp rose water
1 cup sugar
1/2 cup water
2 tbsp lemon juice
rose petals for garnish

Instructions

In a medium pot, combine the peaches, lemon juice, rose water, sugar and water to a simmer. Cook for about 5 minutes, stirring often, until the sugar has dissolved and the peaches are soft.
Let the mixture cool for about 15 minutes, then pour the contents into the jar of a blender. Puree on high until the mixture is very smooth. Add extra 2 tablespoons of lemon juice and quickly blend for a few more seconds.
Pour the sorbet mixture into an ice cream maker and churn according to directions or just pour it into a metal loaf pan and put in the freezer. Either way, the sorbet should be in the freezer at least 6 to 8 hours.
Scoop and serve.

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Spicy White Peach Lemonade

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Servings:

Ingredients

2 large white peaches, quartered and pit removed
1 red Fresno chili, thinly sliced
1 cup of sugar
2 cups of water
1 cup of fresh squeezed lemon juice
2 cups water
White peach and lemon slices for garnish

Instructions

In a medium pot over medium heat, bring the peaches, chili, sugar and water to a simmer for 5 minutes until the sugar has dissolved and the peaches have softened.
Transfer the contents to the jar of a blender and puree on high until you have a smooth peach puree. Set aside to cool.
When the peach puree has cooled, pour it into a pitcher filled with ice.
Add the lemon juice and the water and stir well.
Keep chilled and pour over ice. Garnish with the peach and lemon slices to serve.

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Peach and Cinnamon Caramel Ice Cream

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Servings:

Ingredients

2 cups coconut cream
2 tbsp coconut oil
1 cup sugar
1 cup coconut cream
2 tbsp coconut oil
2 tsp cinnamon
1/4 cup coconut milk

Instructions

Add the two cups of coconut cream to the bowl of a standing mixer and place in the fridge or freezer to chill.
In a medium sauté pan, combine the coconut oil, sugar and coconut cream. Cook while stirring over medium low heat until it is thick and bubbly, about 10 minutes. Let cool slightly.
Slice the 3 peaches and add them to the bowl of a food processor. Puree until you have a fine pulp.
Add the warm coconut caramel mixture to the peaches and puree to combine. Let the combination cool. I would put it in the fridge to help things along.
In the same pan, add the coconut oil and sugar and cinnamon. Let the sugar start to melt and be sure to stir with a wooden spoon. When the caramel is really hot and the sugar has melted quite a bit, add the coconut milk. Be careful! It will bubble up and splutter a bit. Just keep stirring and lower the heat a little if you need to keep it from bubbling over.
So unlike normal caramel where you don’t want it to seize up- with this you do! You are looking for crunchy caramel granuals, not smooth caramel sauce.
So as soon as the coconut milk has either absorbed into the mixture or cooked off, just take the pan off of the heat. Stir every so often so that it doesn’t stick to the pan.
Now you will want to whip the chilled coconut cream to as stiff of peaks as you can manage.
Then fold in the chilled peach mixture to the whipped coconut cream.

Ice Cream Maker Instructions:

Add this to an ice cream maker and freeze according to the manufacturers directions, adding the caramel crunch in the last few minutes. Then transfer to a freezer ok storage container and freeze at least a few hours before serving.

No Ice Cream Maker:

Pour the combined ice cream base into a metal loaf pan or cake pan and then gently stir the caramel crumbles in. Cover with Saran wrap and freeze for at least 10 hours before serving.

Notes

This is a Vegan recipe.

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Fresh Peach and Corn Salsa

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Servings:

Ingredients

3 fresh peaches, chopped
2 ears fresh corn kernels (raw), cut off the cob
1 jalapeno, minced
1 red chili, minced
3 green onions, thinly sliced
1/4 cup cilantro, minced
2 tbsp rice wine vinegar
1 tbsp avocado oil (or olive oil)
Kosher salt to taste

Instructions

Mix everything together well in a medium sized bowl.
Season to taste with kosher salt.
Serve immediately or refrigerate until ready to use.

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Peach Caramel Cake

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Ingredients

Cake:

1 cup unsalted butter, softened
1-1/2 cups sugar
4 eggs room temperature (large)
2 tsp vanilla extract
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 cup buttermilk, room temperature

Frosting:

12 tbsp butter, softened
2 cup packed dark brown sugar
1 tsp salt
1/2 cup heavy cream
1 tsp vanilla extract
2-1/2 cups powdered sugar
4 Peaches peeled and thinly sliced

Instructions

For The Cake:

9- inch round cake pans with baking spray and put parchment rounds at the bottom of each pan.
In the bowl of a standing mixer cream together the butter and sugar until fluffy. Add the eggs and the vanilla and whip until fluffy.
In a large bowl, mix the flour granulated sugar, baking powder, baking soda, and salt until combined.
Add the dry ingredients to the bowl and partially combine. Add the buttermilk and whip everything together until you have a uniform smooth batter.
Scrape equal amounts of batter into the prepared pans and bake until golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool the cake in the pans for at least 1 hour before frosting.

For The Frosting:

Heat 8 Tablespoons of the butter, brown sugar, and salt in a large saucepan over medium heat until small bubbles appear around the perimeter of the pan, about 5 minutes.
Whisk in the cream and cook until a ring of bubbles reappears, about 1 minute. Off the heat, whisk in the vanilla.
Transfer the hot frosting mixture to the bowl of a standing mixer and slowly mix in the confectioners sugar until incorporated.
Increase the speed to medium and beat until the frosting is pale brown and just warm, about 5 minutes. Add the remaining 4 TB butter, 1 piece at a time, and beat until light and fluffy, about 2 minutes.

To Assemble:

Place 1 cake round on a platter and spread 1 cup of the frosting over the cake, then top with the peaches.
Top the peaches with the second cake round and spread the remaining frosting evenly over the top and sides of the cake. Slice and serve.

Notes

Note: the cooled frosting stays soft and spreadable longer than most recipes, but will stiffen up over time. I also had trouble with the peaches wanting to slip out of the filling, so I would really pile them to the middle of the first layer and then they will naturally spread out. The peaches at the edges of the filling just slipped right out otherwise.

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